Crispy Chicken Tacos
These crispy chicken tacos are a quick and easy dinner recipe that is sure to please! A healthy alternative to greasy takeout tacos, pack with nutritious and delicious ingredients. They will become a go-to in your house!
Ingredients
- 1 lb Shredded chicken leftover or rotisserie chicken works
- 1 TBSP Olive oil
- 1 Medium White onion diced
- 2 tsp Minced garlic
- 1 Cup Frozen corn kernels thawed
- 1 Cup Black beans rise with cold water if using canned
- 1 Cup Salsa verde
- 1 Packet Low sodium taco seasoning
- 1 Cup Water
- 12-14 Soft Corn Taco Shells
- 3/4 Cup Shredded taco cheese
Instructions
- Preheat over to 400℉
- Line two baking sheets with parchment paper (or foil).
- Diced onion and chicken, set both aside
- Heat a large skillet over medium-high heat. Add the olive oil, diced onion, and minced garlic. Sauté for about 3 minutes, until the onion is soft and slightly see through.
- Add the thawed corn, black beans, shredded chicken, taco seasoning, salsa verde, and water to the skillet. Stir everything together and allow it to simmer for 5-7 minutes or until heated through.
- Wrap a stack of soft corn taco shells in a damp paper towel and microwave them for 45 seconds. This will make them easier to fold without breaking.
- Lay out 6-8 taco shells on each baking sheet. Spoon the chicken mixture onto one half of each taco shell, then sprinkle 2 tablespoons of shredded cheese on top of the filling.
- Fold each shell in half and lightly spray with non-stick cooking spray. Bake in the oven for 12-14 minutes, or until the tacos are golden and crispy.
- Once the tacos are done, serve them warm with your favorite toppings like fresh cilantro, avocado, or a dollop of Greek yogurt or sour cream.
Nutrition
Serving: 1TacoCalories: 170kcalCarbohydrates: 16gProtein: 11gFat: 7gSaturated Fat: 2gSodium: 174mgFiber: 3gSugar: 2g
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